Sfoglia per Corso
Clotting properties of Onopordum tauricum aqueous extract in milk of different species
2019/2020 DAVYDZENKA, KATSIARYNA
COLD PLASMA: IMPACT ON THE LIPID OXIDATION OF FISH PRODUCTS
2020/2021 MATTIACCI, LAURA
Comparison of the environmental sustainability of frozen peas from organic, sustainable, and integrated agriculture: Case study of a pea producing company
2020/2021 MAROTTA, ALESSIA
COMPOSITIONAL QUALITY ANALYSES AND RESPONSE TO BOTRYTIS DISEASES OF DIFFERENT STRAWBERRY GENOTYPES
2020/2021 TONANNI, VIRGINIA
“Consumer perceptions of alternative food processing methods for organic products: the role of emotions”
2019/2020 KILIC, BUSRA
CONSUMERS’ PERCEPTION AND INTEREST FOR MOUNTAIN FOOD PRODUCTS: AN EXPLORATORY STUDY
2019/2020 YILDAR, OZNUR
Consumo, percezione e motivi di acquisto dei Prodotti Alimentari Tradizionali (PAT): un sondaggio nazionale
2019/2020 BALLATORI, MATTEO
DETECTION OF OCHRATOXIN A–PRODUCING FUNGI IN GRAPES FROM MARCHE VINEYARDS
2018/2019 LACIC, ANTONIA
"DNA BARCODING" PER LA TRACCIABILITÀ DI ALIMENTI A BASE VEGETALE
2020/2021 TOSTADO MONACO, MARIANA
EFFECTS OF PLASMA-ACTIVATED WATER (PAW) ON OXIDATION OF LIPIDS IN SEAFOOD
2021/2022 NGUYEN, HONG MINH
Environmental assessment of tomato cultivation.
2022/2023 CORDA, FRANCESCO
EVALUATION OF FATTY ACIDS AND TOCOLS PROFILE FOR AUTHENTICITY ASSESSMENT OF COFFEE
2022/2023 LUCARELLI, ALESSIA
EVALUATION OF FOLATES CONTENT IN BERRY SPECIES CULTIVATED IN DIFFERENT EUROPEAN COUNTRIES
2018/2019 TAH, CLOVIS TIKU
EVALUATION OF PORK SAUSAGES QUALITY BY THE ADDITION OF BREWER'S SPENT GRAINS
2018/2019 LIPPI, NICO
EVALUATION OF THE ENVIRONMENTAL SUSTAINABILITY OF FROZEN VEGETABLES: CASE STUDY OF A SPINACH PRODUCING COMPANY.
2020/2021 BALLARINI, MARTINA
Exploitation of innovative common bean (Phaseolus vulgaris L.) flours to produce novel fortified foods
2019/2020 GIOFRÈ, SILVIA
Eye tracking of sustainable product labels: the case of aquaculture
2018/2019 STANYS, MARTYNAS
Heterologous protein expression of the bovine lipoprotein lipase in Aspergillus nidulans for milk preservation.
2018/2019 CERVELLINI, FRANCESCA
HISTAMINE QUANTIFICATION IN FERMENTED LIVER SAUSAGES OF THE MARCHE REGION AND CHARACTERISATION OF PRO-TECHNOLOGICAL GRAM-POSITIVE BACTERIA.
2020/2021 CAGGIULA, AURORA
HOW DO CONSUMERS PERCEIVE PALM OIL IN FOOD AND ITS IMPACT ON THE ENVIRONMENT? EVIDENCE FROM AN EXPLORATORY STUDY
2019/2020 AKYOL, ASLI
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